Medium | Prep: 15 min | Cook: 3 hrs | Serves: 4–6
Carnitas means “little meats” and the name undersells it spectacularly. Pork shoulder, slow-braised in its own fat until it falls apart, then shredded and crisped under the grill until the edges go dark and crunchy while the inside stays impossibly tender. It’s confit without the pretension. The technique is Mexican, the patience required is universal, and the result is the kind of thing you make in a big batch because you’ll want it in tacos tonight, on rice tomorrow, and in a toastie the day after. This is weekend cooking that pays dividends all week.
Ingredients
- 1kg pork shoulder, cut into 5–6cm chunks
- 1 onion, quartered
- 5 garlic cloves, smashed
- Juice of 2 oranges
- Juice of 1 lime
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 2 bay leaves
- 250ml chicken stock or water
- Salt and black pepper
To serve:
- Warm corn or flour tortillas
- Diced white onion
- Fresh coriander
- Lime wedges
- Hot sauce (optional)
Method
Season the pork Season the pork chunks generously with salt, pepper, cumin, oregano, smoked paprika, and chilli powder. Don’t be shy — this is a big piece of meat and it needs assertive seasoning throughout.
Braise Place the seasoned pork in a large ovenproof pot or Dutch oven. Add the onion, garlic, bay leaves, orange juice, lime juice, and stock. The liquid should come about halfway up the meat — don’t submerge it. Cover with a lid. Cook in a 160°C oven for 2.5–3 hours until the pork is completely tender and shreds easily with a fork.
Shred Remove the pork from the braising liquid. Shred it into rough pieces using two forks — keep some larger, some smaller for texture variation. Discard the onion and bay leaves. Skim the fat from the braising liquid.
Crisp Spread the shredded pork on a baking tray in a single layer. Spoon over a few tablespoons of the braising liquid. Place under a hot grill for 5–8 minutes until the edges crisp up and turn dark and caramelised. The contrast between crispy edges and soft, tender meat is the entire point.
Serve Pile into warm tortillas with diced onion, coriander, a squeeze of lime, and hot sauce if you want it.
Cook With Your Senses
Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.
- Look: The braised pork should look dark and glossy, sitting in a rich, reduced liquid. Under the grill, the tips of the shredded meat should turn almost black — that’s charred pork fat and it’s where the flavour lives.
- Listen: The pork under the grill should crackle and spit as the fat renders and crisps. If it’s silent, it’s not hot enough or the meat is too wet.
- Smell: After three hours, the kitchen smells like a slow-cooked, citrus-spiced dream. The orange juice reduces into something warm and caramelised — you’ll notice sweetness mixed with cumin and smoky paprika.
- Touch: The braised pork should offer zero resistance to a fork. If it doesn’t fall apart easily, it needs more time. There’s no shortcut — pork shoulder becomes tender on its own schedule.
- Taste: Citrusy, smoky, salty, and deeply porky. The lime squeeze at serving cuts through the richness. If the meat tastes flat after shredding, season again — shredded meat has more surface area and needs more salt than you think.
Notes
- Pork shoulder (or pork butt — same cut, different name) is essential. It has the marbling and connective tissue that break down into gelatin during slow cooking. A lean cut will be dry and sad.
- Orange juice is traditional and transformative. The acidity tenderises and the sugars caramelise during the long braise. Don’t substitute.
- Make the full batch even if you’re cooking for two. Carnitas keep for 5 days in the fridge and reheat perfectly — just re-crisp under the grill.
- The braising liquid, strained and reduced, makes an incredible sauce for rice or beans. Don’t throw it away.
Inspiration
Adapted for Ryan’s kitchen. Original inspiration: recipetineats.com